Christmas Traybake Cake
This rich chocolate traybake cake is topped with piped red, green, and white buttercream for a festive centerpiece that’s easy, fun, and perfect for Christmas celebrations.
Equipment
- - Electric hand or stand mixer
- - 9x13” traybake tin
- Mixing bowls
- - Piping bags and tips
- - Offset spatula (optional)
Ingredients
- #### For the Cake:
- - 400g unsalted butter softened
- - 400g light brown soft sugar
- - 325g self-raising flour
- - 75g cocoa powder
- - 7 medium eggs
- - 1 tsp vanilla extract
- #### For the Buttercream:
- - 200g unsalted butter room temp
- - 400g icing sugar
- - 1 tsp vanilla extract
- - Red green, and white food coloring (gel preferred)
- - Festive sprinkles optional
Instructions
- Preheat oven to 180ºC / 160ºC fan. Grease and line a 9x13" traybake tin.
- Beat butter and sugar until light and fluffy.
- Add eggs, flour, cocoa powder, and vanilla. Mix until smooth.
- Pour into tin and bake for 45–50 mins or until skewer comes out clean.
- Cool completely in the tin before decorating.
- #### Make the Buttercream:
- Beat butter until soft. Add icing sugar and vanilla. Beat until fluffy.
- Divide into 3–4 bowls. Color with gel food coloring (red, green, white).
- Use assorted piping tips to decorate randomly over cake.
- Add sprinkles if desired. Slice and enjoy!
Notes
- Store at room temp for 4–5 days.
- Freeze (undecorated or decorated slices) up to 3 months.
- Replace cocoa powder with more flour for a vanilla version.
- Freeze (undecorated or decorated slices) up to 3 months.
- Replace cocoa powder with more flour for a vanilla version.